Meat and Vegetable Soup
Ingredients
- Ingredients
- 300 grams mixed Meat (Soup meat of beef, veal and lamb, pork shoulder)
- 300 grams Beef bone (Beef and lamb)
- 300 grams skinless Chicken breasts
- 1 onion
- 3 carrots
- ½ stalk Leeks
- 100 grams Celery root
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 bay leaf
- 1 tsp allspice
- ⅒ gram Saffron
- 50 milliliters dry white wine
- 200 milliliters Whipped cream
- 1 Tbsp Vinegar
- salt
- freshly ground peppers
- 50 grams sour Whipped cream
Preparation steps
Rinse the meat and the bones and place in a large pot. Cover with cold water and bring to a boil. Rinse the chicken and pat dry. Rinse, peel and dice the onion, carrots, and celery. Rinse the leeks well and dice. Set a third of the carrots aside.
Sim the foam that rises to the surface of the pot and simmer 50 minutes. Add the prepared vegetables and the chicken to the pot with peppercorns, juniper, bay leaf and allspice and simmer 30 minutes.
Remove the meat with a skimmer or slotted spoon and cut into, small cubes. Strain the broth through a sieve into another pot. Add the saffron, carrots and the white wine and simmer 5 minutes.
Add the cream and the diced meat and simmer 5 minutes. Add the vinegar and season with salt and pepper. Spoon into bowls and garnish with a dollop of sour cream.
